Picadillo-Style Beef Stir-Fry

Picadillo-Style Beef Stir-Fry

by | Jul 22, 2021 | Media Recipe, Recipes

Looking for a healthy, protein-packed recipe for this summer? This Picadillo-Style Beef Stir-Fry is one dish that you don’t want to miss out on! This recipe calls for sirloin steak, potatoes, green bell peppers, tomato sauce, and seasonings galore. It can be served with a warm flour tortilla, hot cooked rice, or refreshing salad with greens. For additional flavor and crunch, you can also throw on some toasted sliced almonds, chopped fresh cilantro, and sour cream. This dish only requires 45 minutes of cooking time, and can be stored for up to two days, which means you can save time and meal prep with the remaining leftovers. Enjoy hot out of the oven or chilled down from the fridge to switch things up during the week.

Thanks to the addition of tomato products, you can avoid dried-out meat and boost the juiciness of many recipes. The addition of canned tomato sauce found in this Picadillo-Style Beef Stir-Fry adds a savory, mouth-watering flavor that is guaranteed to make your taste buds sing. These tomato products are also great for your short and long-term health! Canned tomatoes are a good source of lycopene, an antioxidant that gives tomatoes their vibrant, beautiful red color. Antioxidant-packed foods are beneficial for reducing risk of heart disease and cancer. In fact, studies have shown that canned tomatoes contain more lycopene than raw/fresh tomatoes. So, what are you waiting for? Go ahead and add canned tomatoes to your favorite dishes this summer!

Get the full recipe for Picadillo-Style Beef Stir-Fry by visiting our friends at the National Beef Council.

If you’re looking for other delicious recipes, check out some of our favorites:

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Pasta and Vegetable Stir-Fry

Pasta and Vegetable Stir-Fry

by | Jul 23, 2014 | Recipes

Pasta and Vegetable Stir-Fry

Prep time:  
Cook time:  
Total time:  
 
Serves: 6
 
Recipe from Red Gold. Low-fat, yet high in flavor, this vegetarian-friendly dish combines the texture of linguine with basil, oregano and parsley. Add some sliced zucchini, chopped onions and top it off with fresh Parmesan and you’ve got yourself a hit. Pasta and Vegetable Stir Fry
Ingredients
  • 1 (8 OUNCE) BOX LINGUINE, COOKED AND DRAINED
  • 1 TABLESPOON EXTRA VIRGIN OLIVE OIL
  • 2 GARLIC CLOVES, PRESSED
  • 1 MEDIUM ZUCCHINI, SLICED
  • 1 MEDIUM ONION, CHOPPED
  • 2 (14.5 OUNCE) CANS RED GOLD® DICED TOMATOES, DRAINED OR 2 (14.5 OUNCE) CANS RED GOLD® PETITE DICED TOMATOES, DRAINED
  • ¼ CUP CHOPPED FRESH PARSLEY
  • 1 TEASPOON DRIED BASIL
  • 1 TEASPOON DRIED OREGANO
  • SALT AND BLACK PEPPER TO TASTE
  • ¼ CUP GRATED PARMESAN CHEESE
 
Instructions
  1. HEAT OIL IN LARGE SKILLET. ADD GARLIC AND STIR-FRY FOR 15 SECONDS. ADD ZUCCHINI AND ONION, STIR-FRY 2 TO 3 MINUTES OR UNTIL VEGETABLES ARE CRISP-TENDER.
  2. ADD RED GOLD® DICED TOMATOES , PARSLEY AND SEASONINGS. HEAT 1 TO 2 MINUTES; STIRRING GENTLY UNTIL HEATED THROUGH. REMOVE FROM HEAT. STIR IN LINGUINE AND TOP WITH PARMESAN CHEESE.
 
 
 
 
 
 
 
 
 
 


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